1 tsp dried chili flakes, or to taste(or 3 fresh chillies)
1/4 cup fresh parsley, coarsely chopped
1/4 cup grated parmesan cheese, plus more to serve(optional, if you don’t keep it vegan)
salt, to taste
Bring a pot of salted water to the boil and add spaghetti. Cook until al dente: the spaghetti is soft but still has a little bite.
While the spaghetti is cooking make the sauce: If you don’t use dried chili flakes, remove the seeds from the chilies and finely chop. Peel and finely slice the garlic cloves.
Heat the olive oil gently in a frying pan. Add the garlic and chili and cook gently for a few minutes, or until the garlic is pale gold, which will be enough time for the flavorings to infuse the oil (take care not to burn it!). Stir in chopped parsley.
Drain the spaghetti still “al dente”, reserve 1/2 cup cooking water.
Add spaghetti to the frying pan, stir well to coat with the oil, add some starchy cooking water, as much as needed to ensure the pasta is moist and juicy*. Cook on medium heat for 30 seconds, stirring a couple of times.
Sprinkle the spaghetti with extra chopped parsley, and grated parmesan cheese if you don’t keep it vegan. Enjoy!
This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Please check them out for more great ideas!
1 Tbsp olive oil for frying + 1 Tbsp olive oil for brushing
1 ½ tsp thyme
3 tsp sweet paprika, If you can’t find smoked tofu, use smoked paprika
½ tsp black pepper, ground
1 ½ tsp rosemary, ground
3 tsp garlic powder
sea salt, to taste
3 Tbsps chives, chopped
3 Tbsps mint, chopped
3 Tbsps fresh thyme, chopped
4 Tbsps breadcrumbs , use GF breadcrumbs if you want to keep it GF
2 Tbsps olive oil
200ml (¾ cup) natural soy yogurt, I used Joya Natural
1 Tbsp green peppercorns, canned
1 garlic clove, minced
1 Tbsp mustard
1-2 leeks, white part only (or scallions, white part only)
½ Tbsp soy sauce
½ tsp carob powder
Boil pasta for 15 minutes. Turn off the heat and let it get mushy and sticky inside the pot.
Add the smoked tofu cubes in a large bowl.
Add the sticky, boiled corn pasta. Using an immersion blender, start blending the ingredients to turn them into a paste.
Add the minced garlic cloves, carob powder, spice blend and blend some more.
Add the beetroot juice and psyllium husks. Mix well by hand.
Place a sheet of cling film over a chopping board. Add the lamb “meat” paste and then place another sheet of cling film on top. Close it at the margins.
Start giving it a cylindrical shape. Place it in the fridge for at least 30 minutes.
Chop the herbs. Add them to a bowl and mix them with breadcrumbs and olive oil. Set aside.
Heat one tablespoon of olive oil in a large pan.
Remove the cling film from the “meat” roast and carefully place it inside the pan. Let it fry for 2-3 minutes on each side, until crispy. Carefully turn it on all sides so it will be nice and crispy all over. Turn off the heat and let it cool a bit. Cover an oven dish with some parchment paper.
Carefully move the “meat” roast from the pan to the oven dish. Brush it with some olive oil on the top part and on the sides.
Using your hands, start covering it with the herbs mix. Press it gently. It will stick.
Cook in the preheated oven at 200C for 30 minutes.
Cut the white part of some scallions and leeks to make the “bones”. Place them on a small plate. Drizzle some soy sauce on top and sprinkle them with some carob powder. Brush them.
Once the vegan lamb rack is ready, take it out of the oven and add the leek “bones”. I simply inserted them into the roast.
Serve with a sauce made by mixing natural soy yogurt with mustard, minced garlic clove, and green peppercorns.
This delicious recipe and photos were created by Gourmandelle.com, we simply shared it! Check them out for more great ideas!
1 cup chopped veggies, such as carrots, cauliflower, broccoli, or a mix
1 can (16 ounces) chickpeas, drained
1/2 cup all-purpose flour use gluten-free if needed
1/4 cup raw sesame seeds
2 cloves garlic, grated
1 teaspoon ground cumin
1/2 cup fresh cilantro, parsley, or a mix
kosher salt and black pepper
extra virgin olive oil, or avocado oil, for cooking
3/4 cup shredded gouda or Havarti cheese
6 fresh naan or pitas, warmed
pickled red onion, lettuce, and herbs, for serving
Spicy Harissa Oil
1/3 cup harissa sauce
2 tablespoons toasted sesame oil
1/2 teaspoon smoked paprika
To make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until smooth. If needed, add water to thin the sauce as desired. Season to taste with salt.
To make the falafel. Add the veggies to a food processor and pulse until finely chopped. Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper. Pulse until the mixture is combined and mostly smooth. If the mix is dry, add 1 tablespoon water at a time until it holds a ball. Roll the dough into rounded tablespoon size balls, then gently flatten them down into 1/2 inch patties.
Preheat the the broiler. Heat the olive oil in an oven-safe skillet set over medium heat. Add the falafel and cook 3-4 minutes per side, until deeply golden and crispy. Remove from the heat. Add cheese to each, then place the pan in the oven for 1-2 minutes to melt the cheese. Watch closely.
To make the harissa oil. Combine all ingredients in a glass jar. Season to taste with salt.
To assemble, spread the tahini on warmed naan, add lettuce, the falafel, and a spoonful of harissa oil. Top as desired with herbs, onions, and any amounts of additional sauce. Enjoy!
This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it. Check them out for more great ideas!
Grate pumpkin using the large grate on a box grater, place in a bowl and set to one side.
Combine ½ cup yogurt, egg, flour, sage and parmesan in a bowl. Add pumpkin and mix to combine.
Place a small frying pan over a medium heat, pour oil into the pan and when hot, spoon ½ tablespoon scoops of mixture into the hot oil. Cook for 2 minutes or until crisp and golden. Flip and cook for a further minute. Place on a paper towel lined plate to drain off any excess oil and repeat with remaining mixture.
For the sauce, combine 1 cup of yogurt, garlicand lemon juice in a bowl and season to taste.
Serve bites with garlic dip on the side for dunking.
This delicious recipe and photos were created by Taste.com.au, we simply shared it. Check them out for more great ideas!
1 1/2 pounds boneless center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 tablespoon canola or peanut oil plus extra if necessary
5 cloves garlic peeled and minced or pressed through a garlic press
2- inch knob of fresh ginger grated
1/2 cup mild honey
2 tablespoons to 1/4 cup sriracha or chili garlic sauce
1 tablespoon rice wine vinegar or white wine vinegar
In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
This delicious recipe and photos were created by FoodieWithFamily.com, we simply shared it! Please check them out as they have so many great ideas!